Gazpacho
Summer is such a fun time to be in the kitchen!
There is such an abundance of deliciously fragrant and colorful ingredients. One of the more overlooked categories of summer foods is fresh soups. Here we are excited to share with you a classic from beautiful Andalusia: gazpacho.
While there are many disputed ways of making an authentic gazpacho, we’re giving you a somewhat lighter version, having taken out the bread. Sacrilege you say?! Feel free to serve this with some delicious, fresh bread on the side!
Ingredients
1kg fresh tomatoes
1 cucumber
1 red pepper
1 green pepper
3-4 cloves of garlic (depending on size and personal preference)
1 onion
4 tablespoons olive oil
3 tablespoons of red wine vinegar
salt and pepper to taste
Method
Cut a cross on the bottom of your tomatoes and place them in boiling water for a minute, or until the skin begins to fold back. When that happens, drain, then put them in cold water. You can then start peeling them and putting them into your mixing bowl.
Meanwhile, roughly cut up all the other ingredients and add to the mixing bowl.
Add the oil, vinegar, salt and pepper, then use your hand blender to blend it all together.
Put it in the fridge for 4 hours and served chilled.
